Gazpacho Congealed Salad

• 1 (7 oz.) jar pimentos, drained and diced
• 1 large cucumber, peeled and diced
• 1 green pepper, broken and slivered
• 3 firm tomatoes, diced
• 4 to 5 green onions, chopped
• 1 c. pitted black olives, sliced
• 1 small clove garlic, diced
• 2 Tbsp. oil
• 1 Tbsp. vinegar
• salt and pepper to taste
• 1 can consomme
• 1 pkg. apple flavored gelatin
• 1 envelope unflavored gelatin
• 2 c. boiling water

1. In large bowl, mix the first 7 ingredients with oil and vinegar.
2. Toss and mix with salt and pepper to taste.
3. Stir in consomme and let stand in refrigerator for 1 hour.
4. Thoroughly mix gelatins, then dissolve in boiling water.
5. Cool and chill until mixture is thick.
6. Combine vegetables and gelatin mixture.
7. Pour into a large 3-quart oiled mold.
8. Chill until firm.
9. Unmold, garnish and cut into squares to serve.

pimentos, cucumber, green pepper, tomatoes, green onions, black olives, clove garlic, oil, vinegar, salt, consomme, apple flavored gelatin, unflavored gelatin, boiling water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=406423 (may not work)